Coffee Cacao Breakfast Popsicles

Photo Credit: Ashley Cuoco

Did you know it’s #PopsicleWeek? Thanks to Billy of @witand vinegar, we all get to join the popsicle party!! One hardly needs a reason. I turned my all-time favorite smoothie into a breakfast pop, using my friends at MUD. Check them out here. They are a 4-ingredient, organic, paleo, vegan dessert with a coconut mouse base, sweetened only with dates, in three amazing flavors: chocolate, vanilla and coffee. I’m addicted. You can eat it frozen or soft (like a mouse) and use in any way you like. I am proof: it’s both breakfast and husband approved.

A big thanks to Billy for organizing all the glory that is #PopsicleWeek!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Makes 8 popsicles

  • 14 fl. oz. MUD Coffee (Organic Coconut Cream, Organic Coconut Water, Organic Dates, Organic Raw Cashews, Organic Coffee)
  • 1/2 frozen banana, cut into 1″ pieces
  • 1/2 cup unsweetened almond milk (or other nut milk of choice)
  • 1 Tbsp Tahini
  • 1 Tbsp Hemp protein powder
  • Cacao nibs
  1. In a blender, Vitamix or NutriBullet, blend MUD, banana, almond milk, tahini and hemp until well combined. Add a little extra almond milk if mixture becomes too thick to blend.
  2. Pour mixture evenly into popsicle molds. Sprinkle bottoms with cacao nibs.
  3. Let freeze for 15 minutes before placing in popsicle sticks. Freeze overnight or for at least 6 hours before enjoying.

Green Tea and Mint Popsicles

2Photo Credit: Ashley Cuoco

Summer’s on its sweet way, hallelujah! And with it comes the sun and the heat. There’s nothing I want more than a cool treat to enjoy outside on a warm day. I love Giada’s recipe below: these green tea and mint pops are so refreshing. I decided to brew matcha tea because of the health benefits. One cup of matcha tea has the nutritional value of 10 cups of regular green tea! It’s said to calm the body and relax the mind. I enjoy a cup of hot matcha tea from time to time, but how fun is it to freeze it into a pop for the summer? This is the 3rd installment in the Giada De Laurentiis experimentation week! So far we’ve made mushroom & kale pizzettes and sweet pea and avo toast. Get yourself a nice ice pop mold kit like this one from Amazon— you won’t be disappointed!!

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Photo Credit: Ashley Cuoco

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Photo Credit: Ashley Cuoco

Ingredients:

  • 4 cups of brewed green tea, chilled
  • Juice of 1 small lemon
  • 2 tsp honey
  • 1/4 cup small fresh mint leaves
  1. I recommend brewing your tea nice and long to get the green tea flavor to shine through. Place the green tea in a pitcher with the lemon juice, mint leaves and honey. Stir until the honey dissolves. Pour into molds, filling to the top. Insert sticks and freeze for 4 to 6 hours or until firm.
  2. When ready to serve, run the mold under warm water for a few seconds to release the pops.

Recipe courtesy of Giada De Laurentiis, Happy Cooking